Baked Brown Rice with Mushrooms and Peas

This tasty whole grain rice dish is rich in flavor -- mushrooms, peas, onions, Parmesan cheese and our savory veggie broth concentrate all add up to a delicious result. Toss in a handful of cooked seasonal veggies for variety.


  • 2 tablespoons olive oil, divided
  • ½ cup diced onion
  • 1½ cups brown rice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2½ cups water
  • 1 1/2 tablespoons Kitchen Accomplice Veggie Broth Concentrate or 3 tablespoons Vegan Plant-Based No-Bone Broth Concentrate
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen peas, thawed
  • ½ cup freshly grated Parmesan cheese
  • Salt and ground black pepper
  • 2 tablespoons chopped fresh parsley for garnish


Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add onions and cook, stirring often until translucent, about 5 minutes.

Add rice, garlic and thyme and stir to coat. Add water and Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, stirring to blend well. Bring to a boil, cover the pan and transfer to the oven. Bake until rice is just tender and liquid is absorbed, about 1 hour.

While rice is baking, heat remaining tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and sauté until tender and slightly browned, 5-6 minutes. Set aside.

When rice is cooked, stir in sautéed mushrooms, peas and Parmesan cheese. Season to taste with salt and pepper, and serve sprinkled with parsley.

Serves 4.

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